This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
" In the first place there is Bigos, dear to the compatriots of Dombrowski as that general's name itself, a kind of stew prepared with pork sausages, sauerkraut, ham and bacon, wrapped tightly in a napkin and boiled for 2 hours. Their favorite soup is called Barszoz, which I have often eaten at Boncrelle's establishment in the Avenue de Cracovie, at Warsaw, and which I can conscientiously recommend. It is made out of beef-bouillon, in which slices of red beetroot are boiled. Kapusniak, another national soup, is very nasty, but very much liked; it is made of sauerkraut and bacon boiled in beef-soup. Ucha is a Russian soup, but, nevertheless, much appreciated in the oppressed country. A fish-soup it is, prepared from sterlets".
Julienne with "royal" custards.
A soft poached egg in each plate of soup.
Differs from julienne in so far that in the former the vegetables are cut into dice and fried before putting into the soup.
A vegetable soup like julienne with potatoes added, and croutons.
Puree of peas with small white onions, sorrel, and chervil added.
A vegetable broth with green peas, new potatoes, string beans, shred green herbs and pieces grisini bread.
See Barzez. Red-beet liquor clear, containing small-cut pieces of beef, duck, sausage, beets.
Like Brunoise, with all sorts of vegetables cut in shapes, and Brussels sprouts and sippets additional.
Puree of all sorts of vegetables and rice, with cream and croutons.